Parsley-Caper Pesto

Parsley-Caper Pesto

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From: EatingWell Magazine, July/August 2015

In this dairy-free parsley pesto recipe, lemon juice and zest pack a citrusy punch to brighten any dish. Try it dolloped on grilled fish or stirred into pasta for an instant flavor boost.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 2 cups firmly packed parsley leaves (about 2 bunches)
  • ⅓ cup slivered almonds, toasted (see Tip)
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • 3 tablespoons capers, rinsed
  • 1 small clove garlic
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅓ cup extra-virgin olive oil


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  1. Place parsley, almonds, lemon zest, lemon juice, capers, garlic, salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add oil and continue to process until well combined, scraping down the sides once or twice.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.
  • For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: 1-Tbsp.
  • Per serving: 48 calories; 5 g fat(1 g sat); 1 g fiber; 1 g carbohydrates; 1 g protein; 13 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 632 IU vitamin A; 11 mg vitamin C; 17 mg calcium; 1 mg iron; 77 mg sodium; 62 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

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